Process at 11 pounds pressure in a dial gauge pressure canner or 10 pounds pressure in a weighted gauge pressure canner. Process pints (1/2 litres) for 55 minutes and quarts (1 litres) for 90 minutes.” Pumpkin and Winter Squash.Click to see full answer. In this regard, can you hot water bath squash?To can summer squash or zucchini, you need to do it as an acidified condiment such as pickles, relish, or crudités, and water bath or steam can the jars. Otherwise, because summer squashes including zucchini are low-acid vegetables, they would have to be pressure-canned, and the catch is, you can’t currently do that.Furthermore, can you can squash without a pressure cooker? A pressure canner makes it easy to preserve a bounty of winter squash, but zucchini, yellow and other summer squashes are no longer recommended for canning, even with a pressure canner, because of the potential for foodborne illness. Considering this, what is the best way to preserve yellow squash? Preserve summer squash by freezing, pickle them for canning or dry them. Freezing Summer Squash: Choose young squash with tender skins. Wash and cut in ½-inch slices. Blanch in boiling water for 3 minutes; cool in ice water for at least 3 minutes.Can you pressure can butternut squash?Fill jars with cubes, then pour cooking liquid to fill the jars, leave one-inch headspace. Place a lid and ring on the jar, do not over tighten. Squash must be pressure canned because it is a low-acid vegetable.